Enchiladas
Slow Cooker Shredded Beef Enchiladas
Print Recipe
Enchiladas
Slow Cooker Shredded Beef Enchiladas
Print Recipe
Ingredients
Slow Cook Shredded Beef
  • 2 lbs chuck roast
  • 1 tsp salt
  • 1 tsp Pepper
  • 2 tbs apple cider vinegar
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tsp chili powder
  • 2 cups beef broth
Enchilada Sauce
  • 1 Onion chipped
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 2 cups tomato sauce
  • 3 tbs chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp salt
Enchiladas
  • 2 tbs olive oil
  • 1/2 Onion diced
  • 1 jalepeno diced
  • 1 bunch Cilantro chopped
  • 1 Avocado chopped
  • 1/2 head romaine lettuce shredded
  • 12 corn tortillas
Servings:
Instructions
Shredded Beef
  1. Pour apple cider vinegar and beef broth in slow cooker.
  2. Rub chuck roast with salt, pepper, cumin, garlic and chili powder.
  3. Place roast into slow cooker and cook on low for 8 hours.
  4. Remove the roast from the slow cooker and shred. Place aside.
Sauce
  1. Heat oil in saucepan over medium heat.
  2. Add onions, jalapeno and garlic to oil. Saute until onions are opaque.
  3. Stir in the rest of the ingredients and bring to boil.
  4. Reduce heat and simmer for 20 minutes.
  5. Add salt for required taste.
Enchiladas
  1. Preheat oven to 356ºF
  2. Coat baking dish with a thin layer of enchilada sauce.
  3. Add a few spoonfuls of enchilada sauce to shredded beef and stir.
  4. Roll shredded beef mixture into tortillas and place into baking dish.
  5. Cover with the remaining enchilada sauce and bake for 15 minutes.
  6. Serve and top with shredded lettuce, cilantro and avocado.